Why You’ll Love Comforting Rotisserie Chicken and Mushroom Soup Recipe
This recipe is a lifesaver when you want a delicious, homemade soup without spending hours in the kitchen. By using store-bought rotisserie chicken, you cut down on prep time while still achieving deep, satisfying flavor. The combination of mushrooms, garlic, herbs, and chicken creates a well-balanced and wholesome dish that’s both filling and soothing. It’s great for meal prep, easy to customize, and even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Rotisserie chicken, shredded
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Fresh mushrooms (such as cremini, button, or a mix), sliced
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Onion, diced
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Garlic cloves, minced
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Carrots, peeled and sliced
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Celery, chopped
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Chicken broth or stock
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Olive oil or butter
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Fresh thyme or dried thyme
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Bay leaf
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Salt and black pepper to taste
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Heavy cream or milk (optional, for a creamier soup)
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Fresh parsley, chopped (for garnish)
Directions
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Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until the vegetables begin to soften, about 5-7 minutes.
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Add minced garlic and sliced mushrooms to the pot. Sauté for another 5-6 minutes until mushrooms are browned and tender.
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Stir in the shredded rotisserie chicken, thyme, bay leaf, and chicken broth. Season with salt and pepper.
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Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes to develop flavor.
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(Optional) Stir in heavy cream or milk for a creamy texture. Simmer for another 5 minutes.
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Taste and adjust seasoning if needed. Remove the bay leaf.
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Serve hot, garnished with fresh parsley.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
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Use wild mushrooms for a deeper, earthier flavor.
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Add a handful of cooked rice, egg noodles, or orzo to make it more filling.
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Swap the cream with coconut milk for a dairy-free version.
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Add chopped spinach or kale for extra greens.
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Spice it up with a dash of red pepper flakes or a touch of curry powder.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat until heated through, stirring occasionally.
For freezing, let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use homemade chicken instead of rotisserie?
Yes, cooked shredded chicken from any method will work. Rotisserie just saves time.
What kind of mushrooms work best?
Cremini, button, or a mix of wild mushrooms add great flavor. Use whatever is available and fresh.
Is this soup gluten-free?
Yes, as long as your broth is gluten-free, the soup naturally is too.
How do I make it creamy without dairy?
Use full-fat coconut milk or a dairy-free cream alternative.
Can I add grains or pasta?
Absolutely. Add cooked rice, noodles, or quinoa at the end of cooking for a heartier dish.
Is this soup freezer-friendly?
Yes. Freeze in portions and reheat as needed. Leave out the cream if freezing for best texture.
Can I make it in a slow cooker?
Yes. Sauté the vegetables first, then transfer all ingredients (except cream) to a slow cooker and cook on low for 4-6 hours.
How do I thicken the soup?
You can blend a small portion of the soup or add a cornstarch slurry (1 tablespoon cornstarch mixed with water).
What can I serve with this soup?
It pairs well with crusty bread, a green salad, or a grilled cheese sandwich.
Can I make it vegetarian?
Yes. Omit the chicken and use vegetable broth. Add extra mushrooms or beans for protein.
Conclusion
This comforting rotisserie chicken and mushroom soup is a delicious way to warm up and wind down. It’s hearty, flexible, and full of cozy, savory flavors. Whether you’re feeding a family or meal prepping for the week, this soup will quickly become a favorite go-to recipe.
Comforting Rotisserie Chicken and Mushroom Soup
This comforting Rotisserie Chicken and Mushroom Soup is a cozy, hearty dish made with tender shredded rotisserie chicken, earthy mushrooms, and a rich, savory broth. Perfect for chilly evenings or quick weeknight dinners, this soup comes together in under an hour and is packed with flavor and nourishment.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 oz cremini or white mushrooms, sliced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup all-purpose flour (optional, for thickening)
- 6 cups low-sodium chicken broth
- 2 cups shredded rotisserie chicken
- 1/2 cup heavy cream or half-and-half (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and cook until softened, about 3 minutes.
- Stir in garlic, mushrooms, carrots, and celery. Cook for 6–8 minutes until vegetables begin to soften.
- Add thyme, rosemary, salt, and pepper. Stir to combine.
- Optional: Sprinkle in flour and stir well for 1–2 minutes to cook off the raw taste, helping thicken the soup.
- Slowly pour in chicken broth, stirring constantly to avoid lumps if using flour.
- Bring the soup to a boil, then reduce to a simmer. Cook for 15–20 minutes until veggies are tender.
- Add shredded rotisserie chicken and cream (if using), and simmer for another 5 minutes.
- Taste and adjust seasonings.
- Serve hot, garnished with fresh parsley and crusty bread on the side.
Notes
- For a lighter version, skip the cream and flour for a brothy soup.
- Add cooked rice or egg noodles to make it heartier.
- Great for using leftover rotisserie chicken or turkey.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
